Welcome to Sweet Emily, where we make delicious meals simple! If you’ve ever struggled with dry, bland grilled chicken, this recipe is for you. We are about to unlock the secrets to perfectly tender, incredibly juicy, and flavorful chicken every single time. Get ready to enjoy the best grilled chicken you have ever tasted, using easy techniques and a vibrant marinade.
Why You’ll Love This Grilled Chicken Recipe
This grilled chicken isn’t just a meal; it’s a game-changer.
- It delivers wonderfully juicy and tender chicken, never dry.
- The lemon-herb marinade infuses a vibrant, irresistible flavor into every bite.
- Prep is quick, and cleanup is a breeze, perfect for busy evenings.
- This versatile chicken works beautifully in salads, sandwiches, or as a main dish.
- It’s freezer-friendly, making meal prep simple for your family.
Ingredients
Gather these simple ingredients to create your next favorite grilled chicken meal. The fresh lemon zest and aromatic herbs make all the difference.
- 1¾ lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest, from one lemon
Notes & Substitutions
We use boneless, skinless chicken breasts for this recipe, as they cook quickly and absorb flavor well. Choose a good quality extra virgin olive oil for the best taste. If you don’t have fresh herbs, you can substitute with 1/2 teaspoon of dried rosemary or marjoram for dried thyme and oregano. Remember, fresh lemon zest adds bright flavor without the acidity that lemon juice can bring to a marinade, which can sometimes “cook” the chicken. Adjust salt and pepper to your personal preference.
Equipment
You don’t need much to make amazing grilled chicken!
- Outdoor grill (gas or charcoal)
- Meat mallet or rolling pin
- 1-gallon zip-lock bags
- Tongs
- Instant-read meat thermometer (optional, but recommended)
Instructions
Follow these simple steps for perfect, juicy grilled chicken.
First, place the chicken breasts one at a time in a 1-gallon zip-lock bag. Using a meat mallet or rolling pin, gently pound each piece to an even ½-inch thickness. This ensures even cooking and tender results for your grilled chicken. Pounding chicken breasts is a technique that ensures uniform thickness, promoting even cooking and helping the meat to tenderize as explained by Lifehacker. Learn more about the benefits of pounding chicken breasts.
Next, mix all of the marinade ingredients (olive oil, minced garlic, thyme, oregano, salt, pepper, and lemon zest) together in the same 1-gallon zip-lock bag you used for pounding if it is still clean. Add the pounded chicken breasts to the bag and massage the marinade into the meat until each piece is evenly coated. Seal the bag tightly and place it in a bowl in your refrigerator (this bowl protects against any potential leaks). Allow the chicken to marinate for at least 4 hours, or preferably overnight, for maximum flavor absorption.
When you’re ready to cook, preheat your grill to high heat. Lightly oil the grill grates to prevent sticking. Carefully place the marinated chicken breasts on the hot grill. Cook the chicken, covered, for 2 to 3 minutes per side. Be careful not to overcook your grilled chicken breasts, as they can quickly become dry.
Finally, transfer the perfectly cooked grilled chicken to a clean platter. Let it rest for 5 minutes before slicing and serving immediately. Resting allows the juices to redistribute, keeping your chicken wonderfully tender and moist.
Pro Tips & Troubleshooting
Pounding the chicken is crucial; it ensures uniform thickness for even cooking and also tenderizes the meat. Always use fresh lemon zest, not juice, in marinades to add bright flavor without breaking down the chicken’s texture. Aim for a high grill temperature (around 450-500°F) to get a good sear. Lightly oil your grates before cooking to prevent the chicken from sticking. Cook the chicken covered to help trap heat and moisture, which keeps the chicken juicy. Most importantly, let your grilled chicken rest for 5-10 minutes after cooking; this redistributes the juices for maximum tenderness. Your chicken is perfectly done when an instant-read thermometer reads 165°F in the thickest part. The USDA recommends cooking all poultry to an internal temperature of 165°F (73.9°C) to ensure safety. You can find more food safety guidelines from the USDA.
Serving, Storage, & Variations
Serving Suggestions
Pair your flavorful grilled chicken with a fresh garden salad, roasted asparagus, or grilled corn. It’s also fantastic sliced and added to sandwiches, wraps, or even pasta dishes.
Storage Instructions
Store any leftover cooked grilled chicken promptly in an airtight container in the refrigerator. It remains delicious for up to 3–4 days.
Freezer-Friendly Tips
Freeze individual cooked chicken pieces by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag. This prevents freezer burn and makes defrosting easy. Thaw frozen chicken overnight in the refrigerator before reheating.
Flavor Variations
Experiment with different herb combinations like rosemary and sage for an earthy flavor, or swap the herbs for a smoky paprika and cumin rub for a different kind of amazing grilled chicken. Try a balsamic marinade or a sweet and spicy glaze for exciting new tastes.
Nutrition Information
This estimated nutrition information is based on one serving of our delicious grilled chicken.
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 85mg |
| Sodium | 780mg |
| Total Carbs | 2g |
| Protein | 32g |
Note: The nutritional information includes all ingredients for the marinade. The actual amount consumed will likely be lower in calories and fat.
Frequently Asked Questions (FAQ)
Why do I need to pound the chicken breasts?
Pounding the chicken creates an even thickness, ensuring every part cooks at the same rate. This step also tenderizes the meat, giving you a wonderfully juicy and tender grilled chicken.
How long should I marinate the chicken?
Marinate the chicken for at least 4 hours to infuse flavor, but for the best results, aim for overnight (8-12 hours). Avoid marinating for longer than 24 hours.
Can I use chicken thighs instead?
Yes, you can use boneless, skinless chicken thighs. They are more forgiving and may require an extra minute or two of cooking per side on the grill.
How do I know when the chicken is fully cooked?
Your chicken is fully cooked when its internal temperature reaches 165°F when measured with an instant-read thermometer. Visually, it should be opaque throughout with no pink remaining.
Can I bake or pan-fry this chicken?
Absolutely! You can bake it at 400°F for 20-25 minutes, or pan-fry it in a skillet over medium-high heat for 4-6 minutes per side. Either method yields delicious results.
Conclusion
You now have all the tools and techniques to conquer dry, bland chicken forever. This easy recipe promises tender, juicy, and incredibly flavorful grilled chicken that will become a regular in your meal rotation. With our simple steps and helpful tips, you’ll impress everyone with your grilling prowess. Give this amazing grilled chicken recipe a try tonight and taste the difference!
The Best Grilled Chicken: Juicy & Flavorful Every Time
Equipment
- 1-gallon zip-lock bag
- meat mallet
- bowl
- grill
- platter
Ingredients
Main Ingredients
- 1¾ lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest from one lemon
Instructions
Preparation
- Pound chicken breasts one at a time to an even ½-inch thickness using a meat mallet.
Marination
- Mix all ingredients except chicken in a 1-gallon zip-lock bag, then add chicken breasts and massage until evenly coated. Seal the bag and refrigerate in a bowl for at least 4 hours or overnight.
Grilling
- Preheat the grill to high heat and oil the grates. Place chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side until done. Transfer to a platter and serve.